Kitchen shears are strong scissors made for food. They cut herbs, trim poultry, open packaging and snip through thin bones. Good shears feel comfortable in your hand, cut cleanly and come apart for washing. Here is what to look for.
What You Will Use Them For
Many cooks reach for shears before a knife for jobs like cutting bacon, trimming fat, snipping chives and spatchcocking a chicken. They also open boxes, cut twine and trim pastry. If you plan to cut poultry bones, look for a heavy-duty pair with a stout blade and a good pivot.
Features to Check
| Feature | Why it matters | What to check |
|---|---|---|
| Blade strength | Thin blades flex on tough jobs | Thick stainless steel with a firm pivot |
| Take-apart design | Allows full cleaning of the joint | Look for a pivot that separates |
| Handles | Control and comfort over time | Large loops with a non-slip grip |
| Blade edge | One blade with a tiny notched edge grips slippery food | Read the maker’s description |
| Extra tools | Some include a bottle opener or nut cracker | Only useful if you will use them |
Comfort and Fit
- Check that your fingers fit the handles without pinching.
- Left-handed cooks should look for symmetrical handles.
- Heavier pairs give power but can tire your hand.
- A spring that opens the blades can reduce hand strain for repetitive cutting.
- A safety lock keeps them closed in a drawer.
Cleaning and Care
- Wash right after cutting raw meat, using hot soapy water.
- If the shears come apart, separate the halves and clean the pivot.
- Dry fully to prevent rust.
- Check the maker’s guidance on the dishwasher.
- Store them closed, in a drawer sheath or on a hook, away from children.
Keep your fingers clear of the blades, and cut away from your body.
Shears also earn a place beside the stove for quick jobs. You can snip scallions straight into a pan, cut pizza into slices, trim the stems from herbs, portion dried fruit and cut open stubborn bags. Because they cut with a scissor action, they are often easier than a knife for tasks that need one hand to hold the food in the air. Think about how you will store them, too. A pair with a lock or a sheath is easier to keep in a drawer, and a hole in the handle lets you hang them from a hook near the cooking area.
Look at the screws and pivot before you buy. A loose pivot makes cutting uneven, and some pairs let you tighten it with a small screwdriver.
Blade Geometry, Edges and Cutting Action
Shears cut by passing two blades across each other, so the quality of that meeting point determines how cleanly they work. Look for blades that close along their whole length without a gap, and a pivot that holds them together under pressure. If the blades spring apart when cutting something tough, the pivot may be too loose or the metal too thin. A firm but smooth action feels controlled, not stiff or gritty.
Blade edges come in two main types. A plain, straight edge slices cleanly through herbs, paper and packaging. A micro-serrated edge grips slippery items such as raw chicken skin, wet fish or fresh pasta. Some pairs combine one plain and one serrated blade. Each has trade-offs, since serrated edges are harder to sharpen, so check the maker’s guidance before sharpening any blade.
Blade length and shape also matter. Longer blades cut more per stroke, which is useful for portioning poultry. Shorter blades give more control for fine tasks like snipping herbs. A curved blade can follow the shape of food, while a straight one suits flat cutting. Some shears have a notch near the pivot for cracking bones or opening bottles, which is only useful if you will use it. Choose a design that fits your most common jobs.
Handling Poultry and Bones Safely
Cutting poultry is one of the best uses for shears. They can remove backbones, split breasts and trim wing tips more easily than a knife. For this, look for a heavy-duty pair with thick blades, a strong pivot and a wide handle that lets you apply force. Check the maker’s description to see what the shears are designed to cut, and do not use them on items they were not meant for, such as thick bones or metal.
Use a stable, non-slip surface and keep the food steady. Cut away from your body and keep your free hand clear of the blades. Position the poultry so that the part to be cut is accessible and well-supported. Making the cut in several small snips, not one forceful squeeze, protects both the blades and your hand. If the blades start to twist or slip, stop and reposition.
- Wash hands and tools after touching raw poultry.
- Use a separate cutting board or tray for raw meat.
- Do not use shears with damaged blades or a loose pivot on bones.
- Store them safely after cleaning.
Cooked meat is easier to cut, but the same safety habits apply.
Take-Apart Versus Fixed Designs
Many kitchen shears come apart at the pivot, so you can clean each blade fully. This design suits anyone who cuts raw meat or sticky foods, since food and moisture collect in the joint. A fixed pair is simpler and often sturdier, but the pivot area can be hard to clean and may trap residue. If you choose a fixed pair, check that the blades open wide enough for you to wash between them.
The way a pair comes apart matters. Some pull apart with a simple tug, which is convenient but can mean the blades separate during use if the mechanism is poor. Others have a button or lock that secures the blades. Check reviews of the mechanism in the maker’s information, or look for a clear description of how it works. Test the pair if possible, and make sure it feels secure when assembled.
Reassembly should be easy. If you struggle to put the blades back together, you may stop taking them apart, which defeats the purpose. Look for clear markings or a design that guides the parts together. Also check whether the pivot screw can be tightened if it loosens, since this extends the life of the shears.
Handle Ergonomics and Hand Size
Comfort matters because shears take sustained pressure from your hand. Handles that are too small can pinch, and ones that are too large can make it hard to apply force. Look for loops large enough for your fingers, with a shape that spreads pressure across your hand. A soft, non-slip coating helps when your hands are wet or greasy.
Weight and balance affect fatigue. Heavy shears provide strength but may tire your hand after repeated cutting. Lighter shears are easier to manage but may lack power. A spring between the handles can reduce effort by opening the blades automatically, though it can interfere with storage, and a lock helps keep the blades closed. Test the opening and closing action to see whether the spring is gentle or stiff.
Left-handed users should check whether the pair is truly ambidextrous. Some shears are shaped for right-handed use, and the blades may not cut cleanly when held in the left hand. Look for symmetrical handles and a straight cutting action. Children and those with limited hand strength may need specialized models, and the maker’s information should tell you who each pair is suited for.
Upkeep and Signs It Is Time to Replace
Good shears last for years with a little care. Clean them promptly after use, especially after cutting raw meat or sticky foods. Use hot soapy water and a brush for the pivot area. Dry them completely and store them in a dry drawer, sheath or on a hook. A tiny drop of food-safe oil on the pivot can keep it moving smoothly, but check the maker’s advice before applying any lubricant.
Sharpening depends on the blade type. Plain edges can often be sharpened with a suitable tool, but you should follow the maker’s instructions. Serrated edges are harder to sharpen and may need professional attention or replacement. Avoid using shears on hard materials such as wire or thick plastic, which can chip the edge and loosen the pivot.
Signs of wear include blades that no longer meet cleanly, chewing instead of cutting, a loose or gritty pivot, rust spots that will not wash off, cracked handles or a lock that fails. If tightening the screw does not restore the action, it is time to replace the shears. Dull shears can slip and cause injuries, so do not keep using a pair that is no longer cutting well.
FAQ
Can I sharpen shears?
Some can be sharpened by a professional or with a tool made for scissors. Follow the maker’s advice.
Should I keep a separate pair for raw meat?
Some cooks do. Otherwise wash the pair thoroughly between tasks.
Can kitchen shears go in the dishwasher?
Some can, but heat and detergent may dull blades or loosen pivots. Check the maker's care guide and hand wash when in doubt.
Are kitchen shears different from regular scissors?
Yes. Kitchen shears are built to be washed, to handle food and often to cut tougher items such as poultry. Household scissors are not designed for food contact.
Can I cut bones with kitchen shears?
Only thin bones, and only if the maker states the shears are designed for it. Do not force them through thick bones.
What should I do if the blades are loose?
Tighten the pivot screw if there is one. If the blades still do not meet cleanly, consider replacing the pair.
How do I prevent rust?
Dry them right after washing and store them in a dry place. Choose stainless steel and avoid soaking.
Can I use shears on a nonstick pan?
Cutting in a coated pan can scratch the surface. Remove food to a board or plate first.
What is the best way to store shears safely?
Keep them closed in a drawer with a sheath or on a hook, out of reach of children. Make sure blades are dry before storing.
The Short Version
Choose shears with a strong blade, comfortable handles and a take-apart pivot. Wash them well after use and dry them before storage.
